- 2-4 Oz. of Wild Caught Salmon Filets
- 1 Can Diced Potatoes, Drained and Rinsed
- 6 Oz. of Brussel Sprouts
- 2 Tablespoons of Salted Butter
- 1/4 Cup of Extra Virgin Olive Oil
- 2 Tablespoons of Dijon Mustard
- 2-3 Garlic Cloves, Chopped
- 1 Tablespoon of Lemon Juice, Freshly Squeezed
- 1/2 Tablespoon of Curly Parsley
- Pink Sea Salt to Taste
- Black Pepper, Fresh Cracked
Whisk together the sauce ingredients and set aside. Rinse and let potatoes drain well. Slice brussel sprouts into quarters.
Make two round tin foil boats just a tad smaller than your Blackstone Basting Cover using double layers of tin foil
Add the brussel sprouts and potatoes divided evenly into the foil, leaving room in the center for the fish.
Toss half of the sauce, about two spoonfuls, with the vegetables. Rinse and pat dry salmon well. Dry fish is key!
Place Â½ tbsp of butter in foil and place salmon filet on top of butter. Spread remaining sauce evenly over fish, about 1 spoonful per filet and top each filet with Â½ tbsp of butter.
Set your Blackstone to medium to medium-high heat and place foil on the griddle.
Cover with your Basting Cover, checking ever 2-3 minutes and mixing vegetables around. Cook time total is around 10-12 minutes, carefully flipping fish over for the last couple minutes
Serve with lemon wedge, garnish with parsley.